Oven Roasted Crab

METHOD

Preheat oven to 500°F. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic, shallot, and dried crushed red pepper.

In a separate large skillet, season the crabs and sprinkle with the thyme and parsley. Pour butter mixture over the crabs.

Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes. Using tongs, transfer crabs to platter.

Add orange juice and peel to empty skillet; boil until sauce is reduced by about half. Spoon blood orange sauce over crabs, garnish with remaining fresh hers and serve.

INGREDIENTS

• ½ CUP BUTTER

• ¼ CUP OLIVE OIL

• 2 TBSP GARLIC, MINCED

• 1 TBSP SHALLOT, MINCED

• 1 ½ TSP CRUSHED RED PEPPER

• 1 LARGE CRABS,CLEANED, AND CRACKED (ABOUT 4 1/4 POUNDS)

• 2 TBSP FRESH THYME, CHOPPED, DIVIDED

• 2 TBSP FRESH PARSLEY, CHOPPED, DIVIDED

• ½ CUP BLOOD ORANGE JUICE OR REGULAR ORANGE JUICE

• 1 TSP BLOOD ORANGE ZEST